Dak Galbi Recipe
This Dak Galbi Recipe features tender chicken, chewy rice cakes, and fresh vegetables, all stir-fried in a bold and spicy Korean gochujang sauce. A flavorful, one-pan meal that’s easy to make and perfect for a homemade Korean feast.
3 Servings
Ingredients
Main Ingredients
- 500 g 1.1 lbs chicken thigh fillets, cut into bite-sized pieces
- 1/2 sweet potato 180g / 6.3 oz, sliced into thick strips
- 1/2 carrot 60g / 2.1 oz, sliced diagonally
- 1/4 cabbage 320g / 0.7 lbs, shredded
- 10 Korean perilla leaves 35g / 1.2 oz, thinly sliced
- 18 Korean rice cakes 175g / 6.1 oz, separated (if pre-packaged, soak in warm water for 10 minutes before use)
- 2-3 tablespoons cooking oil such as rice bran oil
Marinade Sauce
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons rice wine
- 1 tablespoon gochugaru Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon raw sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon Korean curry powder
- 1/2 onion 35g / 1.2 oz, grated or minced
- A pinch of ground black pepper
Instructions
Prepare the Marinade
- In a mixing bowl, combine the gochujang, rice wine, gochugaru, soy sauce, sugar, garlic, ginger, curry powder, grated onion, and black pepper. Stir thoroughly until well blended.
Marinate the Chicken
- Place the chicken pieces in the bowl with the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes for quick preparation or up to 4 hours (or overnight) for a deeper flavor.
Prepare the Vegetables & Rice Cakes
- Slice the sweet potato, carrot, and cabbage into bite-sized pieces. Thinly slice the perilla leaves and, if necessary, soak the rice cakes in warm water for 10 minutes to soften them before cooking.
Stir-Fry the Chicken & Vegetables
- Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons of oil. Arrange the vegetables and rice cakes in the pan, then place the marinated chicken on top. Sear for about 3-4 minutes, stirring occasionally.
Cook Until Tender
- Reduce the heat to medium-low, cover the pan, and allow the ingredients to cook for approximately 10-15 minutes, stirring occasionally to prevent sticking. Ensure the chicken is fully cooked, the vegetables are tender, and the sauce has thickened.
Serve & Enjoy
- Transfer the Dak Galbi to a serving platter or enjoy it straight from the pan. Pair it with steamed rice and optional Korean side dishes for an authentic experience.
Notes
To adapt this recipe for a gluten-free diet:
- Replace soy sauce with tamari or gluten-free soy sauce.
- Ensure the gochujang and gochugaru you use are labeled gluten-free, as some brands may contain wheat.
- Check the rice cakes for hidden gluten—opt for ones made solely from rice and salt.